What to do with 1.5 lb lean moose
Aug 22nd, 2021 1:38 pm
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Aug 22nd, 2021 2:43 pm
That is a recipe for deer shoulder.
Aug 22nd, 2021 2:45 pm
I do not know what part of the moose it is from but I expect very lean muscle of some sort. It is all wrapped up and frozen so I have to guess. I think I will have to stew or braise it. I am looking for some sort of treatment that will reduce the moose-iness through the braising liquid or sauce because these things eat fir trees - they are very gamey to me. Livery. I do not like red meat + bacon or that would be an option.
Aug 22nd, 2021 4:23 pm
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Aug 22nd, 2021 4:45 pm
If it were up to me this would be moose vindaloo because it probably would make a good sub for goat, which is lean & gamey too, but my buddy does not like strong spices.
Aug 22nd, 2021 4:46 pm
It has this weird taste to it like liver. My buddy wants to do it as a roast, he tells me now. I think I will invite a guest, get him to take home the leftovers, & have a good cheese & crackers spread for me to fill up on beforehand lol.
Aug 22nd, 2021 4:51 pm
We do not have an outdoor grill so it would be on the grill pan indoors & I am not sure I would kill the moos-iness with just bacon. Plus I would have double what I started with, maybe 8-10 burgers. I think the Poet is on the right track with the season the hell out of it approach. If I am stuck doing a roast maybe a good red wine gravy with something extra in it (shitake mushrooms?) will make up for the gamy taste.
Aug 22nd, 2021 4:54 pm
Good to know. I personally hate liver.
Aug 22nd, 2021 4:56 pm
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Aug 22nd, 2021 5:14 pm
That would be killer but my buddy who I am dining with is just a regular kind of guy that likes 1950's-1960's North American cookbooks, some Mennonite & European stuff. I cannot get fancy on him. It has to be something a trapper would have eaten 5-7 decades ago lol.UrbanPoet wrote: ↑ getting creative… moose bulgogi? Korean style.
Freeze. Slice thin. Like paper thin. Frozen almost solid and start shaving off one end.
Now marinade those thin slices with
-lots of chopped onion
-cochuchang korean chili paste
Have that sitting there for a solid 24 hours.
Eat with a side of seaweed salad, kimchi and rice.
I wonder would that do anything?
Aug 22nd, 2021 5:21 pm
I'm curious about the statement in bold. Is this is a fact or something you're assuming?lecale wrote: ↑ I have a 700 g (1.5 lb) chunk of lean moose meat in my freezer that I am not sure what do do about. I do not want to treat it like a beef roast because it is lean, has that moose-y flavour, and needs to be well-done because it is wild. What can I do with it that is not too moose-y?
Interesting you mention this. Never heard about it before until today at Costco - was going to pick up a package but decided not to in case I didn't like it. Have you tried this one https://www.costco.com/bibigo-beef-bulg ... 38545.html